Tomato Chicken Curry

This recipe turned out way better than I expected. Usually omitting garlic, onion and chilies to make something low fodmap doesn’t always taste as flavorful as the original. I don’t know what the original recipe tasted like but I do know I will be making this curry again. Enjoy!

Recipe adapted from Carla’s Gluten Free Recipe Box – Chicken in Coconut Almond Sauce 

Serves two people

Ingredients:

Curry:

1-2 pre-cooked organic chicken thighs (I roasted a whole chicken with rosemary, thyme, sage, salt and pepper)

1 cup chopped tomato

2 carrots grated

3-4 glugs of fish sauce

½ – 1 Tbsp Sugar (suit your taste)

2 bay leaf

1 teaspoon cumin seeds

½ -1 teaspoon fennel seeds

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt (more or less to taste)

Salt

For the Spice Paste:

2 small slices fresh ginger

A few cranks of cracked black pepper

Salt

2 pieces of garlic sautéed in 1 tbsp oil then removed

1 teaspoon fennel seeds

2 teaspoons cumin seeds

8 raw walnuts

½ cup coconut milk

1 cup hot water

Directions

  1. Heat oil in a pan on medium heat, put halved garlic and a sprinkle of salt in oil
  2. In a coffee grinder combine fennel seeds and cumin seeds and grind
  3. In a food processor add walnuts, coconut milk, ground fennel, cumin, pepper and blend. Add hot water.
  4. Remove garlic from oil and discard.
  5. Put turmeric, fennel seeds, cinnamon, cardamom (seeds in pod) and salt into the coffee grinder.
  6. Add the just grinded spices to the oil with two bay leaves, let it mix cook in the oil for 2-3 minutes.
  7. Add the tomatoes and carrots and let cook for a few minutes.
  8. Add spice paste and mix, add sugar, black pepper and fish sauce.
  9. Shred the chicken thighs and add to pot.
  10. Let cook for 10 -15 minutes and serve on pre-cooked rice of your choice or with Nan bread.
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